‘Okra is the most foul thing ever grown’: chefs on their most hated ingredients

Zero

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Cracked black pepper
I put peppercorns in braising dishes, soups and stocks because it’s a slow-release flavour, like bay leaf. I love them in Jewish chicken soup and in Filipino food. But I cannot be having cracked black pepper. I hate it as a cooking ingredient, where chefs in pretend-French-bistros season beef fillet with it or it gets into a béchamel. Then it’s automatically added to cooked food, where its fiery flavour can easily ruin a dish if it’s overused. The only thing you should put pepper on is eggs or steak, after cooking them.
Rachel Stockley, chef, Baratxuri, Ramsbottom

:mjtf:
 

JackRoss

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Whats wrong with okra in your opinion. i hate fruits and vegetables. but i love okra no matter how its prepared

Maybe it's the cook or cookers. The taste and effort to chew it (sounds weird) throws me off. When I see okra, I think string bean. I like string beans but okra is not strings. Texture or consistency are just not ok with my taste buds. I dont hate it but I just dont prefer it
 
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